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Recipes

Enchiladas Cancun

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INGREDIENTS

  • 2 cups (8 oz.) Sargento® Pepper Jack Shredded Cheese, divided
  • 8 oz. chopped, cooked shrimp or shredded imitation crabmeat
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped green onions
  • 2 cans (10 oz. each) mild enchilada sauce, divided
  • 8 (7-inch) flour tortillas
  • Sour cream or light sour cream (optional)
  • Diced avocado (optional)
 

DIRECTIONS

  • 1

    Combine 1-1/2 cups cheese, shrimp, cilantro, green onions and 1/2 cup enchilada sauce in a medium bowl. Spoon a heaping 1/3 cup cheese mixture down center of each tortilla. Roll up.

  • 2

    Spread remainder of first can of enchilada sauce in bottom of greased 13x9-inch baking dish. Arrange enchiladas, seam-side down, over sauce. Spoon second can of enchilada sauce over enchiladas.

  • 3

    Cover and bake in preheated 400°F oven 20 minutes or until enchiladas are heated through. Uncover; sprinkle with remaining cheese. Return to oven. Bake 3 minutes or until cheese is melted. Serve with sour cream and avocado, if desired.

Enchiladas Cancun

SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 773

Total Fat 42.5g

Saturated Fat 20.6g

Trans Fat 14.7g

Polyunsaturated Fat 3.5g

Cholesterol 248g

Sodium 1268g

Carbohydrates 64g

Protein 35g

Dietary Fiber 5g

Vitamin A 224g

Vitamin C 17g

Calcium 545g

Iron 5g